Mutton pastry processing technology
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Although glutinous noodles and mutton are special foods that are healthy and nutritious, due to the fact that they belong to the northern food, coupled with restrictions on soil, climate, cooking techniques, etc., their distinctive flavors can only form a local specialty snack. Enjoy in a range of people. However, at present, the use of modern technology, the use of animal and plant complementarity principle, the development of the instant noodles mutton crisp is a collection of nutrition, delicious in one convenient snack foods, to meet the dietary needs of consumers.
1. The main equipment meat grinder, colloid mill, dough mixer, molding machine, vacuum low-temperature oil bath equipment, small cold storage, inflatable packaging machine and so on.
2. Process Lamb → minced meat → savory boiled → grind → melamine (simmering) → molding → quick-freezing → oil bath dehydration → packaging → finished product.
3. Formulation (1) Spicy flavor noodles 100kg, mutton 5kg, capsicum 1kg, allspice 0.2kg, monosodium glutamate 0.05kg, salt 0.5kg.
(2) cumin flavor type pasta 100kg, mutton 5kg, cumin powder 0.7kg, salt 1kg, sugar 0.5kg, flavored powder 0.2kg, allspice amount.
(3) 100 ml of garlic flavored noodles, 5 kg of lamb, 1.1 kg of garlic powder, 0.2 kg of garlic powder, 0.5 kg of onion powder, 1.5 kg of salt, and 0.8 kg of white sugar.
4. Operational points (1) The choice of material for goats or sheep of a certain age removes bones and flesh, and can bring in a small amount of fat, but it cannot account for 40% of the quality of lamb. The buckwheat noodles used for baking are made of high-quality buckwheat flour. Fineness of 90 mesh is preferred. Mildew or other odors must not occur.
(2) Mincing The selected lamb will be washed repeatedly, and finally rinsed with 2% saline, and then cut into small pieces of about 0.5 kg, and the meat minced in the meat grinder.
(3) The boiled and savored sauce is prepared by putting the seasoning into clean water first, or using a sanitary gauze into a material package, boiling in boiling water for about 30 minutes, and then putting the minced meat into it, slowly cooking it for 2 hours with slow fire, Cook while stirring.
(4) Refine the cooked mutton together with the mutton soup to maintain a certain temperature and grind it into a paste in a colloid mill. When grinding, the mesh can be passed through a 60-mesh sieve. The unavoidable mutton can be added to the second cooking and regrind. The concentration of ground sauce is based on the actual operation.
(5) Modulating dough Add mutton sauce, garlic sauce, or chilli sauce in proportion with the noodles machine, then add glutinous rice flour, start the mixer, stir while adding, wait until the dough is even, there is no grain, there is a certain, Toughness is good, dough temperature must be maintained at about 50 °C.
(6) Selection According to the user's requirements, the dough can be made into various shapes, such as the shape of a cat's ear, or the dough can be directly extruded into a desired shape on a molding machine, such as round, elongated, square or pressed with a die plate. can. In order not to stick, the surface can be coated with a certain amount of refined cooking oil.
(7) Quick-freeze Put the formed blank into the stainless steel mesh plate; to prevent sticky, pay attention not to be too thick, and then quickly freeze in the quick-freeze store, the temperature is below -17°C, 5h ~ 6h can be frozen. As a result of the inspection, ice crystals were also formed in the middle of the dough to prevent the outside from being soft and free from freezing.
(8) Dehydration of the oil bath The currently selected oil bath is dehydrated and the equipment is dewatered. The refined palm oil is first heated to about 120°C, and then the frozen dough is put in. How much to put in can be based on the size of the oil bath equipment, the time is appropriate to grasp, and then close the door, start the vacuum pump, the vacuum degree to 0.6MPa ~ 0.7MPa when the basket into the oil, to see the oil surface rapid boiling, The temperature dropped, and the temperature was controlled at about 100°C. After dehydration until the oil level is stable and no bubbles float, the basket can be put out of the oil surface and the centrifuge can be started. Under the condition of a rotation speed of 280 r/min to 300 r/min, the original vacuum degree is maintained, and the degreasing is performed by centrifugation. About 5min to 6min. After deoiling, open the bleed valve, break the vacuum, open the seal door, remove the basket, and proceed to the next round of production.
(9) After cooling and dehydrating, the dough has a certain degree of brittleness. Take care when removing the material from the basket to prevent a large amount of breakage. The environment needs to be ventilated and dry, and the temperature is low to prevent the product from absorbing moisture.
(10) Pack the cool finished product, pick out the damaged product and fill it with nitrogen immediately.
5. Process characteristics Although the product is oily food, but it does not belong to the fried high-temperature foods, such as biscuits, fried dough sticks, French fries or other puffed snack foods, its operating process has been carried out at low temperatures. Because the boiling point of the oil is 180°C and the baking biscuit temperature is about 200°C, it does not form substances that are detrimental to human health. It is completely healthy and safe food, and in particular retains the original taste and nutrients, crispy texture, and special flavor. , is a rare nutritional health food, suitable for different groups of consumers. He Rongping was quoted from: "Processing of Agricultural Products" 2007.01